Hop Back on the Healthy-Eating Wagon With This Avocado-Quinoa-Kale Bowl With Tahini-Lemon Dressing

This meal-in-a-bowl will leave you feeling recharged, thanks to a generous serving of raw vegetables and a multitude of herbs. It’s perfect for those times when you feel you’ve overindulged. This bowl is full of raw vegetable goodness with kale, carrots, and fresh, flavorful herbs. The half-avocado is the crowning glory of this dish and the perfect creamy vehicle for a lemony tahini dressing.

Ingredients

• 1½ cups quinoa, rinsed
• 1 bunch of kale, stems discarded, torn into bite-sized pieces
• 2½ Tbsp. extra virgin olive oil
• Juice of 1½ lemons, or to taste
• 4 spring onions, thinly sliced
• ½ cup coarsely chopped mint
• ½ cup coarsely chopped flat-leaf parsley
• ½ cup coarsely chopped cilantro
• 4.2 oz. feta, crumbled
• 2 avocados, halved, peeled
• 2 small carrots, thinly shaved
• Coarsely chopped pistachio nuts for garnish
• Baby Swiss chard leaves for garnish (optional)

Tahini dressing

• 4 Tbsp. extra virgin olive oil
• 4 Tbsp. olive oil
• 2 Tbsp. hulled tahini
• Juice of 1½ lemons, or to taste
• 1 garlic clove, finely chopped

Directions

1. Mix quinoa, 3 1/8 cups of water, and a pinch of salt in a saucepan, bring to a boil. Reduce heat to low-medium, cover, and cook until all of the water is absorbed (around 10 to 12 minutes). Let stand for 5 minutes. Tip into a bowl and fluff with a fork. Season generously to taste and leave to cool.
2. Combine kale, olive oil, and lemon juice in a bowl, season and massage kale until it wilts. Add spring onions, herbs, and quinoa. Toss to combine.
3. For tahini dressing, whisk ingredients together in a bowl, then thin to drizzling consistency with 2 to 3 Tbsp. of hot water. Season to taste.
4. Divide kale mixture among serving bowls and lightly sprinkle in feta. Top with avocado and carrot shavings. Drizzle with tahini dressing to taste and garnish with pistachio nuts and Swiss chard leaves.

This recipe was originally published on our sister site, Gourmet Traveller.

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